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Vindaloo-Style Roasted Pork Tenderloin
10 min prep time
30 min cook time
6servings
Recipe by
May Abraham Fridel
Source
Indian Cuisine Diabetes Cookbook
Photo by
Renee Comet
How to Make Vindaloo-Style Roasted Pork Tenderloin
This dish is popular among Anglo-Indian cooks in Goa in southwestern
India. The term vindaloo comes from the Portuguese dish carne de vinha
d’alhos. It’s a meat dish (usually pork) marinated in wine and garlic.
Vindaloo recipes modify the Portuguese concept by substituting vinegar
(usually palm vinegar) for the red wine. Kashmiri chili peppers and other
spices were added as vindaloo dishes evolved.
10 min prep time
30 min cook time
6servings
3 oz
Print Recipe >
Step-By-Step Instructions:
- In a food processor, blend together the vinegar, garlic, ginger, cloves, cumin seeds, chili powder, peppercorns, mustard seeds, and cinnamon until ground to a fine paste. Stir in the salt until well blended.
- Brush the spice rub over the pork. Cover and refrigerate for at least 6 hours.
- After 6 hours, remove the pork from the refrigerator. Let stand at room temperature for 1 hour. Preheat the oven to 425°F.
- Place the pork in a heavy roasting pan. Roast on the middle rack of the oven for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F.
- Remove from the oven. Transfer the pork to a cutting board. Tent with aluminum foil. Let stand for 10 minutes before slicing and serving.
Nutrition facts
6 Servings
-
Serving Size
3 oz
- Amount per serving Calories 140
-
Total Fat
3.5g
- Saturated Fat 1g
- Cholesterol 60mg
- Sodium 330mg
-
Total Carbohydrate
4g
- Dietary Fiber 1g
- Protein 23g
- Potassium 440mg
- Phosphorous 220mg
Ingredients
Apple Cider Vinegar
1/2 cup
garlic (chopped)
7 clove
fresh ginger (peeled and chopped)
1 (2-inch) piece
cumin seeds (toasted)
1 tbsp
Kashmiri chili powder or smoked paprkia
2 tsp
black peppercorns
1 tsp
mustard seeds
1 tsp
ground cinnamon
1/4 tsp
salt
3/4 tsp
pork tenderloin (silver skin discarded)
1 1/2 lbs
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